Diner Style Pancakes

I found the recipe for these Diner Style Pancakes on the King Arthur Flour website. I was intrigued when I saw that the recipe calls for malt, like the kind you use for malted milkshakes. They said that many restaurants use malt instead of sugar in their pancakes. I happened to have some in my pantry, so I decided to give them a try. They did not disappoint! They were nice and fluffy, and also tender. I think that the malt added a great flavor. These will be making a regular appearance on our breakfast table!

Diner Style Pancakes

2 eggs

1 1/4 cups milk

3 Tbsp oil or melted butter

1 tsp vanilla

1 1/2 cups flour

3/4 tsp salt

2 tsp baking powder

1/4 cup malt (or 2 Tbsp sugar)

Beat eggs and milk till frothy. Add oil and vanilla. Stir in remaining ingredients just till moistened; don’t overmix. Let rest for at least 15 minutes. (The batter will thicken as it sits.) Cook on medium heat on griddle.

Malt is commonly referred to as Malted Milk. I use Carnation brand. It is used to make chocolate malts, and it has a distinct sweet flavor. When I was a kid I would sneak it out of the pantry and eat it by the spoonful.

A must try. I’ll let you know how it goes. Thanks for sharing your recipe.

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